Saltsa Aspri (Greek White Sauce) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From The Food of Greece by Vilma Liacouras Chantiles. This sauce has 3 versions depending on whether a thin, medium, or thick sauce is wanted. As a general rule, thin white sauce is used for soups and sauces, medium for pastitsio and moussaka and other au gratin dishes, and a thick sauce for croquettes and soufflés. Ingredients:
1 tablespoon butter |
1 tablespoon flour |
1 cup milk, warm |
2 tablespoons butter |
2 tablespoons flour |
1 cup milk, warm |
3 tablespoons butter |
3 tablespoons flour |
1 cup milk, warm |
salt and white pepper |
grated nutmeg |
Directions:
1. To make the sauce, in a heavy saucepan melt the butter and heat WITHOUT browning.
2. Using a wire whisk, stir in the flour.
3. Cook for 1 to 2 minutes over low heat, then remove from the burner and gradually stir in the warm milk.
4. Move the pan back to the heat and bring to a boil, stirring steadily for a smooth sauce.
5. Add a pinch of salt and white pepper, and grate a little nutmeg for a nice flavor.
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